Method

Beat cheese and mayonnaise together until smooth. Add crab meat and chives and mix thoroughly. Drain pineapple reserving 1/4 cup juice. Add pineapple to cheese mixture and stir well. Cook silverbeet leaves in boiling water in a large saucepan or frypan for a couple of minutes or until tender but still bright green. Quickly rinse under cold water. Dry leaves well. Spoon mixture evenly between the 4 leaves over the wrong side. Roll up firmly. Cut into 2cm thick pieces. Mix tomato and chilli sauces with reserved pineapple juice and serve as dipping sauces with crab rollettes.